is it possible to can cucumbers and onions without making pickles? i love c and o beside sugar and vinegar in the summer and be wondering about can them to have contained by the winter, but i don't want any form of pickle
Answers:
Cucumbers and onions that you love with sugar and vinegar are certainly a sweet pickle. You can can them using a weaker pickling solution, using white vinegar and water and insubstantial on the salt and heavier on the sugar. Try adjectives recipes for one for a bread and butter slice or a sweet chow chow recipe. You can alter recipe to your taste. Experiment next to small batches until you come up near one you really like, consequently do a big batch to closing you through the winter.
"Cooking is an adventure and expirement"
Try a jelly or conserve recipe ?
the trouble with vegetables and perishable commodities is that unless you get them from the supermarket fresh at any time of year and adopt their air miles you can not grasp a fresh taste lacking preserving them in by hook or by crook which of course change the flavour
its not worth it...they wont taste devout. Cucumbers are best fresh and cold...
To can them, you'd have to use a pressure canner. Besides the fry up time, you'd be cooking them under pressure at around 245 to 250 F for at least possible 20 minutes. Trust me, they wouldn't still be crunchy after the cooking. Freeze them instead. Or better yet, purely suck it up and go through the 5 minutes of prep time to coating and slice using fresh.
Can't you just freeze it?
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Answers:
Cucumbers and onions that you love with sugar and vinegar are certainly a sweet pickle. You can can them using a weaker pickling solution, using white vinegar and water and insubstantial on the salt and heavier on the sugar. Try adjectives recipes for one for a bread and butter slice or a sweet chow chow recipe. You can alter recipe to your taste. Experiment next to small batches until you come up near one you really like, consequently do a big batch to closing you through the winter.
"Cooking is an adventure and expirement"
Try a jelly or conserve recipe ?
the trouble with vegetables and perishable commodities is that unless you get them from the supermarket fresh at any time of year and adopt their air miles you can not grasp a fresh taste lacking preserving them in by hook or by crook which of course change the flavour
its not worth it...they wont taste devout. Cucumbers are best fresh and cold...
To can them, you'd have to use a pressure canner. Besides the fry up time, you'd be cooking them under pressure at around 245 to 250 F for at least possible 20 minutes. Trust me, they wouldn't still be crunchy after the cooking. Freeze them instead. Or better yet, purely suck it up and go through the 5 minutes of prep time to coating and slice using fresh.
Can't you just freeze it?
More Questions & Answers...